Spicy Baked Chicken And Chorizo With Pan Roasted Salsa - cooking recipe

Ingredients

3-4 tbsp olive oil
1 tsp black pepper
1/2 tsp cayenne pepper
1 None whole chicken (3-4 lbs), cut into 8 portions
6 cloves garlic, 2 whole and the rest peeled and thinly sliced
16 None cherry tomatoes
7 oz chorizo sausage, sliced
4 None plum tomatoes
1 large jalapeno
1 None small white onion, peeled and finely chopped
6 stems cilantro, leaves removed and coarsely chopped
2-3 tbsp lime juice
4 stems parsley, coarsely chopped

Preparation

Mix the oil, pepper and cayenne pepper with a couple of pinches of salt. Rub the seasoned oil onto the chicken.
Put the chicken, sliced garlic and cherry tomatoes into a casserole dish, and bake in the oven at 350\u00b0F for 50-60 mins. About 15 mins before the end of the cooking time, add the chorizo slices, distributing them around the chicken.
To make the salsa, heat a cast-iron or other heavy-bottomed skillet over high heat. Add the whole plum tomatoes, whole garlic cloves and jalapeno and cook without oil, turning all the time until blistered. Remove the garlic and jalapeno from the pan and put to one side. Continue to fry the tomatoes for a further 5 mins.
Next, peel the roasted garlic cloves and remove the stem from the jalapeno. Mash the two together with a mortar and pestle to make a paste. Remove any black skin from the tomatoes and cut out the green core, then crush them in the garlic and jalapeno. Scrape the mixture into a bowl, stir in the chopped cilantro and the lime juice and season to taste. Sprinkle the chopped parsley over the chicken and chorizo, and serve with the salsa in a bowl on the side.